Easiest Way to Make Perfect Potato Salad with Rhubarb

Potato Salad with Rhubarb.

Potato Salad with Rhubarb You can cook Potato Salad with Rhubarb using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Potato Salad with Rhubarb

  1. You need 1 of Potatoes.
  2. Prepare 1 of Rhubarb.
  3. You need 1 of Mayonnaise.
  4. You need 1 of optional Cucumber, carrot, apple.

Potato Salad with Rhubarb step by step

  1. Wash the rhubarb and cut it up. The rhubarb will go soft when boiled so if you want to retain a bit of crunch, then please cut it into larger pieces. I cut mine quite finely..
  2. Prepare the potatoes in the same way that you usually do for potato salad. Cut up the cucumber and apple however you like, if you're using them..
  3. Wrap up the rhubarb in cling film and boil it at the same time as the potatoes. Boil the rhubarb for however long you like..
  4. Mash up the boiled potatoes and combine it with the rhubarb. The rhubarb is what looks like mashed umeboshi plum in this photo..
  5. Mix the potatoes and rhubarb with the cucumbers and apples, etc. if you are using them and then combine everything with mayonnaise. For the amount of potato in this photo, I mixed in 1 stalk of rhubarb..
  6. I made this potato salad with just potatoes and served it with some julienned cabbage and some finely chopped parsley that I had in my freezer..

Easiest Way to Make Delicious Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Sous Vide Stuffed Chicken Breast w/ Carrot Puree.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree You can have Sous Vide Stuffed Chicken Breast w/ Carrot Puree using 45 ingredients and 20 steps. Here is how you cook that.

Ingredients of Sous Vide Stuffed Chicken Breast w/ Carrot Puree

  1. You need of Stuffing.
  2. You need 1/2 bunch of spinach blanched and chopped.
  3. Prepare 1/2 of diced zucchini.
  4. You need 1/2 of diced and skinned Fuji apple.
  5. You need 1 of diced shallot.
  6. It’s 3 of minced garlic cloves.
  7. It’s 1 of minced Thai chili or 1/2 jalapeno.
  8. Prepare Squeeze of fresh lemon juice.
  9. It’s of Salt and pepper.
  10. Prepare 1/4 tsp of paprika.
  11. It’s 1/2 cup of shredded white cheddar.
  12. Prepare 1 tbls of shredded parmesan cheese.
  13. You need of Chicken.
  14. Prepare 2 of whole chicken breasts.
  15. It’s 1/2 tsp of paprika.
  16. Prepare 1/4 tsp of Cayenne pepper.
  17. It’s 1/2 tsp of garlic powder.
  18. You need 1/4 tsp of onion powder.
  19. You need of Kosher salt.
  20. Prepare of Pepper.
  21. Prepare of Olive oil.
  22. You need 2 sprigs of rosemary.
  23. Prepare 6 sprigs of thyme.
  24. It’s 2 of whole garlic cloves.
  25. It’s 1/2 of shallot divided into 2 pieces.
  26. Prepare of Carrot puree.
  27. Prepare 5 of carrots sliced into thin round slices.
  28. You need 4 tbls of butter.
  29. It’s 1 cup of water.
  30. Prepare 2 of garlic cloves.
  31. Prepare 1/2 tsp of salt.
  32. You need of White wine sauce.
  33. It’s 1 cup of white wine – I used Sauvignon Blanc.
  34. You need 1/2 of shallot minced.
  35. It’s 2 of garlic cloves minced.
  36. You need 1/2 cup of chicken stock.
  37. You need 1 tbls of olive oil.
  38. It’s 1 tbls of butter.
  39. You need of Optional – Broccolini.
  40. You need Bunch of broccolini.
  41. It’s 1 of garlic cloves minced.
  42. It’s 1/2 of shallot minced.
  43. You need of Salt and pepper.
  44. You need 1 tbls of butter.
  45. It’s 1/4 cup of water.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree instructions

  1. First off we want to start the stuffing..
  2. Get a pan on med heat and add some olive oil to pan. When oil is hot add the shallots first and cook for 2 mins then add the garlic and cook for 1 min..
  3. Add the chilies, apple, and zucchini and cook for another 2 mins..
  4. Add the spinach and cook for 1 min more..
  5. Add the seasonings to the pan. Add salt and pepper to taste. Then add a small squeeze of lemon juice. Taste and see if it needs any additional salt is needed..
  6. Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool..
  7. The chicken will need to handled carefully so it can be stuffed without breaking. First take a knife and insert it into the fattest part of breast in center. Then push knife in making sure you don't create any holes and get as close to tip of chicken as possible. Repeat with 2nd breast..
  8. Stuff the chicken with your fingers by pushing the stuffing in, and pushing it back with your finger or back end of spoon. Be gentle you don't want to tear the chicken apart..
  9. Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently..
  10. Get a vacuum sealed bag large enough for both chicken breasts. Place the chicken in, then add the garlic cloves, shallots, and herbs to top of each breast..
  11. Seal the bag..
  12. Turn sous vide on to 140F and let water bath get to temp. While bath is getting to temp place chicken into fridge to help the stuffing set..
  13. After bath is to temp add the chicken bag in and cook for at least 2 hrs..
  14. When chicken is done in sous vide. Pat chicken dry and get a pan very hot on high flame and sear both sides for a minute with some oil..
  15. For the carrot puree add all ingredients to a sauce pan on med heat covered. And cook until carrots are soft. Keep checking carrots and add water if needed. You will need a bit of water when you add the carrots to the blender..
  16. After carrots are cooked blend them until they are smooth. Add salt if needed..
  17. For wine sauce put a sauce pan on med heat. Add olive oil and cook the shallots and garlic for 2 mins. Turn heat up to high then add the white wine..
  18. Cook wine down until alcohol is out then add the chicken stock. Cook this down to 1/2 volume then add the butter and whisk to help thicken the sauce. Taste and add salt if needed. Set sauce aside when finished..
  19. For Broccolini add butter to a pan, when melted add the shallots and garlic. Then add the Broccolini. After it has cooked for 4 mins add the water. And cook till water is almost completely evaporated and Broccolini is cooked..
  20. Plate and serve..

Recipe: Yummy Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Sous Vide Stuffed Chicken Breast w/ Carrot Puree.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree You can have Sous Vide Stuffed Chicken Breast w/ Carrot Puree using 45 ingredients and 20 steps. Here is how you cook it.

Ingredients of Sous Vide Stuffed Chicken Breast w/ Carrot Puree

  1. It’s of Stuffing.
  2. Prepare 1/2 bunch of spinach blanched and chopped.
  3. Prepare 1/2 of diced zucchini.
  4. Prepare 1/2 of diced and skinned Fuji apple.
  5. You need 1 of diced shallot.
  6. Prepare 3 of minced garlic cloves.
  7. Prepare 1 of minced Thai chili or 1/2 jalapeno.
  8. You need Squeeze of fresh lemon juice.
  9. You need of Salt and pepper.
  10. It’s 1/4 tsp of paprika.
  11. You need 1/2 cup of shredded white cheddar.
  12. You need 1 tbls of shredded parmesan cheese.
  13. Prepare of Chicken.
  14. You need 2 of whole chicken breasts.
  15. Prepare 1/2 tsp of paprika.
  16. It’s 1/4 tsp of Cayenne pepper.
  17. Prepare 1/2 tsp of garlic powder.
  18. It’s 1/4 tsp of onion powder.
  19. You need of Kosher salt.
  20. It’s of Pepper.
  21. You need of Olive oil.
  22. It’s 2 sprigs of rosemary.
  23. It’s 6 sprigs of thyme.
  24. It’s 2 of whole garlic cloves.
  25. Prepare 1/2 of shallot divided into 2 pieces.
  26. You need of Carrot puree.
  27. You need 5 of carrots sliced into thin round slices.
  28. You need 4 tbls of butter.
  29. You need 1 cup of water.
  30. You need 2 of garlic cloves.
  31. You need 1/2 tsp of salt.
  32. It’s of White wine sauce.
  33. It’s 1 cup of white wine – I used Sauvignon Blanc.
  34. Prepare 1/2 of shallot minced.
  35. You need 2 of garlic cloves minced.
  36. Prepare 1/2 cup of chicken stock.
  37. You need 1 tbls of olive oil.
  38. You need 1 tbls of butter.
  39. Prepare of Optional – Broccolini.
  40. It’s Bunch of broccolini.
  41. You need 1 of garlic cloves minced.
  42. Prepare 1/2 of shallot minced.
  43. Prepare of Salt and pepper.
  44. Prepare 1 tbls of butter.
  45. Prepare 1/4 cup of water.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree instructions

  1. First off we want to start the stuffing..
  2. Get a pan on med heat and add some olive oil to pan. When oil is hot add the shallots first and cook for 2 mins then add the garlic and cook for 1 min..
  3. Add the chilies, apple, and zucchini and cook for another 2 mins..
  4. Add the spinach and cook for 1 min more..
  5. Add the seasonings to the pan. Add salt and pepper to taste. Then add a small squeeze of lemon juice. Taste and see if it needs any additional salt is needed..
  6. Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool..
  7. The chicken will need to handled carefully so it can be stuffed without breaking. First take a knife and insert it into the fattest part of breast in center. Then push knife in making sure you don't create any holes and get as close to tip of chicken as possible. Repeat with 2nd breast..
  8. Stuff the chicken with your fingers by pushing the stuffing in, and pushing it back with your finger or back end of spoon. Be gentle you don't want to tear the chicken apart..
  9. Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently..
  10. Get a vacuum sealed bag large enough for both chicken breasts. Place the chicken in, then add the garlic cloves, shallots, and herbs to top of each breast..
  11. Seal the bag..
  12. Turn sous vide on to 140F and let water bath get to temp. While bath is getting to temp place chicken into fridge to help the stuffing set..
  13. After bath is to temp add the chicken bag in and cook for at least 2 hrs..
  14. When chicken is done in sous vide. Pat chicken dry and get a pan very hot on high flame and sear both sides for a minute with some oil..
  15. For the carrot puree add all ingredients to a sauce pan on med heat covered. And cook until carrots are soft. Keep checking carrots and add water if needed. You will need a bit of water when you add the carrots to the blender..
  16. After carrots are cooked blend them until they are smooth. Add salt if needed..
  17. For wine sauce put a sauce pan on med heat. Add olive oil and cook the shallots and garlic for 2 mins. Turn heat up to high then add the white wine..
  18. Cook wine down until alcohol is out then add the chicken stock. Cook this down to 1/2 volume then add the butter and whisk to help thicken the sauce. Taste and add salt if needed. Set sauce aside when finished..
  19. For Broccolini add butter to a pan, when melted add the shallots and garlic. Then add the Broccolini. After it has cooked for 4 mins add the water. And cook till water is almost completely evaporated and Broccolini is cooked..
  20. Plate and serve..